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    Egg, Basil, and Olive Snack

    Ingredients:


    3 large eggs
    ½ small package of basil leaves
    6 pitted Kalamata olives
    1 tablespoon extra virgin olive oil
    1 teaspoon of apple cider vinegar

    Directions:


    1. Boil eggs for 8 minutes, then cool in cold water. Peel and cut in half. Remove the yolks.
    2. Combine basil, olives, oil, vinegar and ground pepper in a small bowl. Puree with a hand blender, then place the yolks in a bowl and puree roughly. Spoon the resulting mass into the "scooped" eggs. Store in the refrigerator. Delicious!
    Yield: 3 stuffed eggs
    Recipe: bbcgoodfood.com

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